Raspberry Buttermilk Cake

Making this cake was a bit of an impulse. But don’t you love when you realize you have everything you need for a perfect dessert? Well, minus one, but raspberries were all I needed to make this easy cake, so I added the lone ingredient to my grocery list and left for the store.


The batter comes together in minutes, and although my cake didn’t rise as much as I expected, it didn’t take away from the flavor or experience of the crunchy, sugary crunch. This recipe would also be great for small, individual cakes if you have the pans and want to show off a bit.


Raspberry Buttermilk Cake

I like to dust powdered sugar on things, but this cake has a nice sugary crust and needs nothing else to dress it up.

Recipe courtesy Gourmet

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)


Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.